Mango and Rose Water Sorbet

Ingredients

• 2 servings mint leaves fresh for garnish
• 2 cups ice cubes 
• 1  lime zest finely grated
• 3  mangos frozen ripe cut into chunks and ( 2 cups)
• 1 teaspoon rosewater (or orange blossom water)
• 1 cup sugar 
• 0.8 cup water 
• 0.5 cup white wine such as pinot grigio crisp

Equipment

• food processor
• bowl
• sauce pan

Directions

1. In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a simmer, stirring. Reduce the heat to low and stir until the sugar has dissolved completely.
2. Remove from the heat and set aside to cool.
3. Put the frozen mango chunks in a food processor with the ice, wine, rose water, and the cooled lime syrup. Process for 2 to 3 minutes until the ice has broken down and the sorbet thickens. When done, the sorbet will have a slushy consistency.
4. Transfer the food processor bowl to the freezer to harden the sorbet fully, about 1 hour. Store in a covered airtight container. Use within 1 month. To serve, spoon into martini glasses and garnish with mint.